Amaranth Greens on Bhakri - SK Khazana

Amaranth micro greens cooked with onion, garlic and green chillies and served over small rice bhakris This is a Sanjeev Kapoor exclusive recipe.

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Amaranth Greens on Bhakri - SK Khazana

Main Ingredients Amaranth, Rice flour
Cuisine Maharashtrian,Indian
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Amaranth Greens on Bhakri - SK Khazana

  • 1/2 cup Amaranth micro greens
  • 3/4 cup Rice flour
  • to taste Salt
  • 1 tablespoon Oil
  • 1 tablespoon Garlic chopped
  • 1-2 Green chillies chopped
  • 1 medium Onion finely chopped
  • for garnish Scraped coconut fresh


  1. To make the dough, heat ¾ cup water in a non-stick pan, add salt, cover the pan and bring it to a boil. Add rice flour, mix, cover and cook for a minute.
  2. Sprinkle some water, mix, cover and cook for a minute. Remove the pan from heat and transfer the mixture onto a plate. Sprinkle some water and knead into stiff dough. Cover with damp muslin cloth and set aside.
  3. To make amaranth sabzi, heat oil in another non-stick pan, add garlic and sauté till golden.
  4. Add green chillies, mix and saute for 1 minute. Add onion, mix and sauté till onion turns golden. Add amaranth greens and salt and mix lightly. Take the pan off the heat and transfer the subzi into a bowl.
  5. Heat a non-stick tawa.
  6. Drizzle some oil on the dough, divide the dough into small equal portions and flatten them with your fingers to make small discs. These are mini bhakris.
  7. Place the bhakris on the hot tawa and roast, turning sides, till evenly golden on both sides.
  8. Place bhakris on a serving platter. Shape the subzi into quenelles with 2 spoons and keep one on each bhakri. Garnish with scraped coconut and serve.